Salmon onigiri
Japanese rice balls filled with cooked salmon.
Approximate total time: 1 h 30 min4 servingsJapan
Ingredients
For 4 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.
- 450 g Japanese short-grain rice
- 600 ml water
- 2 salmon fillets
- 3 nori sheets
- Salt as needed
Step-by-step method
- Rinse and drain rice; soak in the 600 ml water for 20–30 minutes.
- Cook in a rice cooker according to its instructions and rest before fluffing.
- Salt salmon; bake at 220°C for 10–20 minutes, until cooked through.
- Remove skin and bones and flake. With damp, lightly salted hands, flatten a portion of warm rice.
- Add salmon to the centre, enclose with rice and shape into a triangle; repeat to make about 9.
- Cut each nori sheet into 3 strips and wrap the onigiri before serving.
✦ Kitchen tip
The 4 servings are approximately 2 onigiri per person; refrigerate if not serving immediately.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.